Stuffed Christmas Cod Roast Recipe

This Christmas recipe is a great showstopper and certainly different with a lemon and herb stuffing, crispy bacon, and a stunning red wine sauce to accompany.

Serves 4
2 hr
Difficulty: Tricky


6 rashers streaky bacon
400g cod fillet
20g melted butter
250g fresh breadcrumbs
1 medium onion, chopped
80g suet
60g unsalted butter
15g chopped parsley
4g fresh thyme
2g dried thyme
1 lemon, zest and juice
30ml milk
1 egg
2g nutmeg
Red Wine Sauce
2 garlic cloves, halved
1 onion, finely chopped
1 carrot, finely chopped
1 stick of celery, chopped
1 bay leaf
1 ripe tomato, chopped
100ml red wine
30ml red wine vinegar
20g sugar
300ml fish stock
30g softened butter
15 plain flour
1 spring fresh thyme


  • Starting with the stuffing, in a large pan on medium heat, cook the butter and the onion until it turns translucent
  • Place all the dry ingredients into a mixing bowl and mix
  • In a small bowl, beat the egg and milk together. Add to the dry ingredients with the onions and the lemon juice and mix together
  • Form into a rectangle and chill in the fridge until required
  • Heat the oven to 190˚C
  • Lay down the bacon, overlapping with each rasher, to form a rectangle. Freeze for 10 minutes
  • Spread the melted butter over the fish and season with salt and pepper
  • Place the fish, butter side down, onto the rectangle of stuffing
  • Turn it over and wrap the bacon around the fish and stuffing
  • Place onto a baking tray and bake for 35 minutes
  • For the sauce, heat a saucepan on medium heat and add the butter, celery, onion, garlic, and carrot
  • Cook for 4 minutes, stirring occasionally
  • Add the flour and stir. Cook the flour out for a couple of minutes
  • Add the red wine and red wine vinegar and stir well
  • Add the bay leaf, sugar, thyme, chopped tomato, and stir
  • Add the fish stock and bring to the boil. Reduce the heat and simmer for 10 minutes
  • When the fish is cooked, add the cooking juice and reduce until its a glossy sauce
  • Serve the fish roast in slices with lashings of the sauce

Top Tip: You can use any white fish including monkfish or pollock


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